Sardinia is famous for many things: the number of nuraghe that dot the island, the earthy red cannonau wine, lightning storms that hit a little too close, and of course la seada. The little town that I live in, we call it la seada, and each town throughout the island will have its own distinct name and pronunciation for this sweet must-try dessert.
It’s a fresh cheese-filled pastry that is lightly fried then drizzled with local honey, or sugar, honey is the better choice, and seems to be the most traditional way served.
I watched a seminar in a lovely little town called Lunamatrona, and I learned how to make this traditional treat. Just look at the detail and tools used to create this local pastry! Such detail and artistry.
Not every seada will look like the ones pictured. I was lucky enough to meet an extremely talented woman whose sole purpose is detail and deliciousness in preparing everything Sardinian. She had these wooden stamps specifically tailored to meet her needs. She made la seada pictured, mine were unworthy of photography, but I tried and had a great time.
I am humbled. Thank you, dear Sardinia.
Do you emerge yourself in the traditional food culture of a place you travel to? I’d love to hear about it in the comment section below.
Safe travels. ❤️
It’s good to be back in your arms, with your wide open rugged coastline lapped in refreshing turquoise waters and your jagged mountain peeks where I sit 365 meters above sea-level. I’m restoring my faith in you, dear Sardinia, to bring me back to that place, you know that one, that little special place we hold so tight and dear.
My Sardinian Life 